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It’s official: fall is here. Crisp leaves, cool weather, and warm drinks abound. This fresh fruit cobbler is an excellent way to slip into fall mode. You may want to consider buying your fruit at a local farmer’s market. Not only will you be supporting a local farmer, but you’ll have fresh, seasonal food with less pesticide to boot.

Inspired from Eating Local by Andrews McMeel Publishing.

Ingredients for the fruits

– 2 pounds apriums (or apricots, peaches, etc.)
– 1/2 cup sugar
– 1 1/2 TBSP cornstarch
– 1-2 cups of blueberries
– 1-2 cups of raspberries

Ingredients for the biscuits

– 1 1/2 cups flour
– 2 TBSP sugar
– 2 1/2 tsp baking powder
– 1/2 tsp kosher salt
– 6 TBSP unsalted butter (cold best), cut in small pieces
– 1/2 cup whole milk
– 2 tsp sparkling sugar (whatever this is, regular sugar just fine)

Steps for the fruits

– Clean and pit the the apriums, then slice about 1/4 inch thick
– Mix sugar and cornstarch, then coat the apriums in a glass pan (8×8 pan works great)
– Add the berries as a second layer

Steps for the biscuits

– Preheat oven to 425F
– In a food processor, add the flour, sugar, baking powder, and mix
– Add the butter and mix until butter is mixed in thoroughly
– Place the butter mixture into a bowl and gradually add the milk
– Work into a bowl (using your fingers)
– Flatten (to about 1/2 inch thick) and cut out biscuits (using a small glass, about 2 – 2 1/2 inches) and place on top of the berries
– Bake for about 30 minutes (biscuits should be browned, but not burnt!)
– Let cool
– Serve warm and enjoy!